Butternut Squash Soup with Confit of Peppers, Asparagus & Spicy Sausage
To prepare the Butternut Squash Soup: In a stockpot, heat the extra light olive oil over high heat. Add 4 cloves of sliced garlic and the fresh sage leaves, and cook over medium-low heat for 1 to 2 minutes Add the onion,
Asparagus Soup with a Confit of Peppers & Asparagus Tips
Confit of Peppers & Asparagus Tips: Cook the olive oil over high heat until it sizzles, then lower the heat to medium-low. Add the shallot, stir well, and cook for 2 minutes, then add the peppers and the asparagus, and mix
Cauliflower & Parmesan Soup with Cured-Olive Crostini
To prepare the soup: Place the cauliflower, shallots, cream and broth in a small pot and bring to a boil. Slow to a simmer and cook until the cauliflower is tender. Transfer to a blender and puree until smooth. While the soup is
Rick’s New England Clam Chowder
This slightly smoky version is based on the traditional, but would make a New England purist very upset. Scrub the clams thoroughly under cold running water and place in a large pot with 1 cup of boiling water. Cover the pot
French Lentil Soup
Melt the butter in a small stockpot or dutch oven set on medium-high heat. Add the onion, carrot, celery, garlic, rosemary, bay leaf, salt and pepper and cook for 4-5 minutes, until the onions are soft. Add the livers and
Lamb and Lentil Soup
Heat the oil in a small stockpot or Dutch oven set on high heat until sizzling, about 2 minutes. Add the lamb to the pan and break it up with the back of a wooden spoon. Cook the lamb until
Cabbage and Sausage Soup
Heat the olive oil in a small stockpot or Dutch oven set on high heat until sizzling, about 2 minutes. Add the sausage and cook for 3 minutes. Using a slotted spoon, remove the sausage to a bowl and set
Tunisian Chickpea Soup
Cut the onion, carrot and celery into chunks. Transfer to a food processor, add the garlic, and process until finely chopped, but not smooth. Set aside. Heat the olive oil in a small stockpot or Dutch oven set on high heat
Poor Man's Chickpea Soup
Cut the carrot, onion and celery into chunks. Transfer to a food processor, add the garlic, then process until finely chopped, but not smooth. Set aside. Heat the olive oil in a small stockpot or dutch oven set on high heat
Almond, Onion, and Orange Soup
For the Almond, Onion and Orange Soup, melt the butter and olive oil in a small stockpot or Dutch oven set on medium-high heat until sizzling, about 2 minutes. Add the onions, garlic, almonds, saffron or turmeric, coriander, cumin, parsley,